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Receta Ricotta Cheese Poundcake
by Global Cookbook

Ricotta Cheese Poundcake
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Ingredientes

  • 1 c. Unsalted butter, softened
  • 2 c. Packed light brown sugar
  • 6 lrg Large eggs
  • 2 tsp Vanilla extract
  •     Finely grated zest of 2
  •     Lemons
  • 2 c. Unbleached flour
  • 2 c. Whole wheat flour
  • 1 Tbsp. Baking pwdr
  • 1 tsp Salt
  • 1 tsp Nutmeg
  • 1 3/4 c. Lowfat milk or possibly light cream
  • 1 c. Ricotta cheese

Direcciones

  1. Preheat oven to 350F. Butter and lightly flour a 10 inch tube pan.
  2. In a large mixing bowl, cream the butter with an electric mixer, gradually beating in the brown sugar. Add in the Large eggs, one at a time, beating well after each one. Beat in the vanilla and lemon zest.
  3. Sift the flours, baking pwdr, salt, and nutmeg into another bowl, adding any pcs of bran which remain in the sifter; set aside.
  4. Puree the lowfat milk or possibly cream and ricotta cheese in a blender.
  5. Stir the dry ingredients into the creamed mix alternately with the lowfat milk/ricotta; do this in several stages, beginning and ending with the dry ingredients. Don't beat the batter. Distribute the batter proportionately in the prepared pan, then bake for approximately 1 hour and 15 min; a tester inserted in the center should come out clean.
  6. Cold the pan on a rack for 10 min, then invert it onto the rack and cold the cake for at least one hour before cutting. Transfer the cake to a serving platter.